CHARRED BROCCOLI & ANCHOVY

This is a brilliantly simple one pan dinner; but it does therefore demand the best ingredients.

Buy the best anchovies and oil you can afford and don't be shy with the Parmesan.

INGREDIENTS

300g Tenderstem broccoli

2 tbsp olive oil

2 shallots, finely chopped

2 garlic cloves, sliced

1 red chilli, deseeded and finely chopped

5 anchovy fillets in oil, drained and roughly chopped

50g Parmesan cheese, grated

2 tsp lemon juice

METHOD

1. Begin by heating a cast iron skillet over a medium flame. When it's hot add a glug olive oil and fry the tenderstem broccoli hard until it begins to char.

2. Remove from the heat and - moving quickly - add a splash of water to the pan followed by the lid. The broccoli will then cook in the steam created by the residual heat in the pan.

3. After a minute or two steaming return the skillet to a medium flame and remove the lid.

4. Once the pan is dry add a second glug of oil followed by the chopped garlic and chilli. Fry gently until fragrant.

5. Remove from the heat and allow to cool slightly before adding the chopped anchovies, a squeeze of lemon and a tonne of grated Parmesan on top.

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